The Christine B. Foundation is ‘cooking up’ new ways for patients with cancer and their families to access nutritional meals, through the nutritional assistance program.
The CBF Recipe Committee is pleased to announce that each month recipes will be built using the specific items offered in each grocery package. Cancer survivors, chefs, dietitians, and community members make up this committee, each taking a careful look at how you can prepare meals in your kitchen with CBF’s support.
The May Recipe of the Month is: Spring Pasta Salad.
*If you or someone you know is affected by cancer and looking for no-cost grocery packages, please call Christine B. Foundation at (207) 517-0256 or learn more at www.chrisbfund.org/nutrition
Spring Pasta Salad
Serves – 10
Preparation Time: 25 Minutes
Cook Time: 10 Minutes
Pasta – 8 Ounces
Onion – 1 Medium Size
Celery – 2 Stalks
Kidney Beans – 15 Ounces
Green Beans – 15 Ounces
Corn – 15 Ounces
Vegetable Oil – 1/2 Cup
Vinegar – 4 Tablespoons
Salt – 1 Teaspoon
Pepper – 1/2 Teaspoon
Garlic Powder – 1/2 Teaspoon
Italian Seasoning – 1 Teaspoon
Yellow Mustard – 1 Tablespoon
1 – Cook pasta according to package directions. Let cool.
2 – Dice the onion and celery.
3 – Open the beans and vegetables. Drain well.
4 – In a medium bowl, whisk the oil, vinegar, and spices
into the mustard until combined and creamy.
5 – Combine the pasta, vegetables, beans, and dressing
in a large bowl and mix well. Serve chilled.